Ridge gourd tomato Churning/Peerkangai Masiyal

Ridge gourd is basically from same family of cucumber.  It is recommended to have matured
ridge gourd because very young ridge gourd will make sometime back pain, cold. This is a
south asian seasonal vegetable available in the market. Mostly this vegetable is used for
making subji or kootu for Chappathi. This can be taken along with rice as well. Even the skin
can be used for making Thogayal. This is very good vegetable for health. It has just 18
calories per 100gm, hence even diabetes can consume without worry. Importantly it will
help to avoid skin diseases and eye problems. Let’s make churning using this vegetable along
with tomato.

Ridge gourd - 200 gm
Onion - 1
Tomato - 1
Curry leaves - 1 leaflet
Green chilli - 2
Asafoetida/hing - ½ tsp
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Mustard seed urad dal mix - 1 tsp
Chana dal - 2 tsp
Salt as required
Oil for seasoning
Heat a pan and add 4 tsp of oil.
Once oil hot, add 1 tsp mustard seed urad dal mix, 2 tsp chana dal.
Once mustard start splutter, add 1 leaflet curry leaves, 2 green chilli give a stir.
Then add 1 chopped onion and cook till onion become translucent.
Then add ½ tsp hing and give a mix.
Now add 200 gram of ridge gourd cut into pieces and give a mix, cook for 2 minutes.
As it is water content vegetable, it will release some water, at this time close with a lid and
cook for 3 minutes.
After three minutes, open the lid and give a stir.
Now add 1 chopped tomato and mix it.
Add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder , required salt
and give a stir.
Again close with a lid and cook for another 3 minutes.
After 3 minutes, open the lid and give a stir. Just smash with your spatula if required.

Now the tasty ridge gourd tomato churning is ready to serve.

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